Information Sheet 3.

1-1
Selection of Healthy Stocks of Chicken
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define Sanitization
2. Appreciate the importance of sanitization in producing concoctions.
3. Apply Sanitization in processing concoctions

Time allotment: 1 hour

SANITIZATION
Sanitizing is the process of treating a food contact surface with a sanitizing
solution that will kill most microorganisms or reduce them to a non-harmful
level. For sanitizers to be effective, surfaces must first be cleaned, because
soil and soap residues can make the sanitizing solution less effective.

Sanitizing is a process that reduces the contamination level of a product or

food contact surface by 99.999 (5-log reduction) percent in 30 seconds.
Sanitizer is a chemical compound designed to kill microorganisms. Chlorine
bleach (sodium hypochlorite concentrations 5.25 to 6.5 % in liquid form)
and quaternary ammonium compounds (quats) are commonly used
sanitizers for food contact surfaces.

Importance of Sanitation in the production of concoctions

Sanitation practices of cleaning and disinfection are intended to stop the

transmission of infectious agents in the production of farm inputs such as
concoctions. It involves inactivating or destroying disease-causing
microorganisms on the farm premises, equipment, vehicles, and personnel
Sanitation is an important part of the plan, for the prevention of diseases,
and to know what to do when diseases are present.
Microorganisms in a farm laboratory can originate in milk, water, air, be
tracked in on boxes, pallets, shoes, personnel, and other vectors.
Microorganisms can be washed away from surfaces during routine cleaning,
but since they are always present in the environment, food contact surfaces
should be sanitized prior to use. The main reason to sanitize equipment is to
reduce the microbial load on surfaces prior to use.
Biofilms form when bacteria get lodged in crevices and cannot be washed
away. The bacteria attach to the surfaces, multiply and form large masses
that become encased in soils which protect them from cleaning and
sanitizing chemicals. These communities contaminate product that moves
across the equipment surfaces, and pieces can break off during processing,
causing sporadic high micro counts in products.

Cleaning Steps and Washing Factors

The key concepts of cleaning and sanitizing are summarized in 4 steps:
 PRE-RINSE -Removes loose soil from surfaces prior to cleaning
Use warm water (100-120°F)
 WASH -Removes carbohydrate, fat, protein, and mineral soils
 POST-RINSE-Removes detergent and chlorine
-Rinse water may be acidified (Acid Rinse)
-Removes minerals and prevents mineral deposits
 SANITIZE -Reduces the number of microorganisms on surfaces
-Sanitizes surfaces before use
-Only clean surfaces can be sanitized!
Washing Factors
 Time
- Too little: not enough surface interaction
- Too much: temperature cools, detergent deposits
- Just right: surface wets, soils are removed and washed away
 Action (Mechanical Force)
- Loosens soils and disrupts biofilms
- Need to have contact with all surfaces
- Use turbulent flow, slugging
 Temperature
- Use the correct temperature
- Water should be 120°F at the end of the wash cycle
- Too hot: proteins denature and deposit, dangerous for personnel

How to sanitize utensils for concoctions

In the process of producing concoctions, different materials are involved
which needs to be sanitized such as empty bottles and plastic wares. The
following are the steps in proper sanitization of these types of materials.

1. Remove detachable
parts, such as blades,
plastic or wooden handles,
and screens.

2. Wash dishes, pots, pans,

and utensils and detached
parts in hot soapy water.
Use a brush.

3. Rinse in clear water after washing.

4. Place items in a wire basket or other container and immerse them in a

sanitizing solution.

5. Air-dry Utensils in a clean and sanitized dish rack.

 Self- Check 1.1-1

TRUE or FALSE. Write TRUE if the statement is correct and FALSE if the
statement is incorrect. Write your answer on your answer sheets.

1. Too much time consumed in washing may cause temperature to cool and
detergent deposits.

2. Microorganisms in a farm laboratory can originate in milk, water, air, be

tracked in on boxes, pallets, shoes, personnel, and other vectors.

3. Sanitizing is a process that reduces the contamination level of a product or

food contact surface by 85%.

4. Sanitation is an important part of the plan, for the prevention of diseases,

and to know what to do when diseases are present.

5. .Temperature is one of the factors in washing that may affect sanitization.

 ANSWER KEY 1.1-1
TRUE or FALSE

1. True
2. True
3. False
4. True
5. True